Butternut Squash and White Bean Soup Reviews

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This seemed promising, until I added the cheese and it formed big sticky clumps in the soup, which then had to be picked out. Not sure if I should have let it cool more (I did remove from heat as instructed) and/or stir it in VERY slowly. Anyone else have this problem?

Very good! Had a surprising amount of flavor--loved the combination of creamy beans, sweet pumpkin, and autumnal sage. I thought the toasted pumpkin seeds was a delicious and unusual addition.
Just a few suggestions: to enhance the butternut squash's natural sweetness, try this: Heat 1T olive oil in a pan over med-high heat until quite hot. Add all the squash pieces and cook (without stirring) about 5 minutes, until nicely browned on one side. You can stir them a bit and brown more sides, or just add them to the soup at this point.
As far as liquids, I used just 1 cup veg broth, and then added enough water to almost cover the vegetables.
I also added 1 small shallot with the garlic to increase the savoriness.

As others suggested I added a few things: cumin, cayenne, onion. I upped the garlic and just used chicken broth and added the sage while sauteeing the onion and garlic. It was delicious, easy, and a definate will make again. Wonderfully filling.

Wonderful! I'll be using this recipe a couple times a month during the winter. It's easy, healthy, and delicious. I added half of small onion (minced), and sauteed it with the garlic and sage, as well as four minced sliced of "fake bacon" (Morning Star Farms, comes frozen). I used a whole delicata squash, half of a butternut squash, and omitted the tomatoes. I simmered the soup until the squash was melt-in-your-mouth consistency. My family and I loved it! (Including my 7 year old and 3 year old!)

I made a huge pot of this soup for a New Year's Day party - used fresh tomatoes, added cumin and shallots as a couple of people had suggested, and got raves all around and people asking for the recipe. A helpful tip - you can use an immersion blender to blend and thicken soups like this. It makes it very easy and neat.

The picture that is featured for this recipe is that of (Baby Lima Beans and Corn in Chive Butter). The recipes appear side by side in the February 2003 issue of Gourmet. To err is human folks. The recipe is delicious.